My husband and I are complete opposites when it comes to preferences—he likes 2% milk, I prefer skim; he likes to go with the flow, and I like to plan ahead; he likes cinnamon and I like mint. This may seem like a small detail, and admittedly it was, until cinnamon became a popular flavor for dental floss and toothpaste. Until recently, I could rest comfortably in the knowledge that our toothpaste and floss would be mint-flavored, and there would be no debate.
Nowadays, though, the choice of cinnamon or mint depends on which one of us goes to the store on the trip that calls for new toothpaste. Luckily, each of us can stand the other’s preference—after all, compromise is one of those skills that comes easier after years of marriage. But truthfully, cinnamon is a flavor I would prefer to enjoy in desserts and smell as an invigorating essential oil, not taste in my toothpaste.
In the kitchen
Of course, cinnamon’s flavor and aroma are instantly recognizable, and have been around for centuries. Cinnamon sticks, known as quills, are actually the brown bark of the cinnamon tree, which, when dried, rolls into the familiar tubular form.1 The other preferred way of enjoying cinnamon is ground.